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Catfish Amandine


6 catfish filets, 5 to 6 oz.
salt and cayenne pepper
5 egg whites
3 tablespoon cornstarch
2 cup almonds, slivered
3 tablespoon butter
oil for deep frying

Run the catfish well with salt and pepper. Set aside. Lightly beat egg whites until foamy. Blend together the beaten egg whites with the cornstarch. In a skillet, melt the butter and add the almonds, browning slightly over a medium fire. Remove and allow to cool. In a blender or food processor, grind the almonds finely. Dip the catfish fillets in the egg white and cornstarch mixture and then roll them in the crushed almonds. Deep fry them until they pop up to the top.

Drain on paper towels. To serve, garnish with a sprig of parsley and a wedge of lemon.

Serves 6.




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